I found these and they look pretty quick for an easy fix during Lent, that is if you eat fish, omitting the cream in the one - cuz deacon won't eat creamed soups. But, I know there are lots of great ones out there. What's yours?

FISH SOUP, CHOWDER STYLE

2 lbs. any white fish
2 qt. chicken or fish stock
Salt, pepper
2 onions, chopped
2 lbs. potatoes, diced
Milk

Poach the fish in 1 quart stock - i.e. bring stock to a boil, drop in fish cut in large pieces. Bring liquid back to a boil, turn off the heat and set aside. The fish will cook sufficiently in the hot stock.

Saute the onions in 1 tablespoon butter; add stock and liquid in which fish was poached. Bring to a boil and add the potatoes cut in 1/2-inch dice. Cook for 40 minutes or so, until the potatoes are falling apart. Add the fish and season. The soup should be quite thick by now and should be thinned with milk. If it isn't thick enough, add instant mashed potatoes, or crumbled crackers (saltines preferred).

FISH SOUP

1 lg. can plum tomatoes
2 - 2 1/2 lb. of any lg. flake fish
3-4 slices bacon
6 med. onions, chopped
1 sm. stalk celery, chopped
1/2 garlic section, chopped very fine
6 med. potatoes, cubed
1 c. milk (room temperature)
1 can tomato soup
1 can cream of potato soup (for thickening)
Salt to taste
Pepper to taste
Thyme to taste

Cut onions, celery as well as leaves and garlic and cook in 3 cups of water until done (soft). Cut bacon in 1" pieces or smaller and fry until cream brown, add to onion and celery and garlic mixture. Add can of tomato soup and can of plum tomatoes. Boil fish in 3 cups of water until done. Take out fish, set aside. Strain fish stock, add to previous mixture. Cook all together about 30 minutes. Cut potatoes in cubes; add to everything else and cook until potatoes are almost done. Add milk, potato soup. Let cook 20 minutes. Add fish which has been picked over for bones. Break fish into pieces; do not shred. When soup is completely done, add 1 teaspoon sugar.

QUICK FISH SOUP

12 fish fillets (blue gills, crappies, etc.)
3 med. potatoes, cubed
1 med. onion, chopped
1 can cream of celery soup
1 tbsp. butter

Put potatoes and onions in kettle. Cover with water. Add fish and salt. Boil 15 minutes, then add celery soup, pepper and butter.


MRS. McGHIE'S FISH SOUP

2 lbs. haddock fillets
3 potatoes
2 carrots
Salt, pepper, parsley
2 qt. stock
2 leeks
1/2 c. peas

Poach the fish in clear stock or water. Remove the fish to a plate. Dice carrots and potatoes and slice leeks and add to stock. Bring to a boil and simmer for 30 minutes. Add peas; season. Add fish in pieces. Bring back to a boil and serve. This is essentially a clear and quick soup and is best eaten immediately, with brown bread.

These were on this site http://www.cooks.com

Rose,

I'll pull up the thread on our (Bob's and mine) veggie chili (as well as Anton's Chocolate Cake ) tonight.

Many years,

Neil

Two Guys Swedish/Irish Vegetarian Chili


BOB

I have a simple recipe for a split mung bean soup, which can work with split yellow peas. The only thing is that it needs an oil to congeal the puree and bring it together.

1 c. split yellow mung (dried) / split yellow peas (dried)
1/2 ts. Mustard seeds (dried, black or brown)
1/2 ts. fresh ginger (1/8 ts dried)
1/4 ts. Turmeric
3 Tbsp. oil (ghee is high in saturated fats, vegetable shortening is a good substitute)

To taste: salt

Wash the beans until the water is clear.

Bring 4-6 cups of water to a boil and add the beans, turmeric, and ginger. Stir to prevent burning at your discretion.

Reduce to 2 cups of liquid and bring to a simmer. By this time the beans should be soft and the bubbling will sound different and be further apart, since the liquid is more vicious.

Whisk the beans until they are pureed and set aside.

Heat the oil to medium/high and toss in the mustard seeds. Quickly cover with a screen, the mustard seeds will pop when done.

Pour the oil into warm puree and whisk.


-----
You can make many cups without the oil at one time and set aside in the fridge for a week, or the freezer during the whole period of Lent. When ready to serve, just warm up the puree and pour in the oil.

Sounds delicious Terry. I love split pea soup. My daughter has one for an awesome tomato bisque.

I was wondering where the chili thread went to. I was gonna give the link to your recipe to someone. It was time for lent and it went missing, I panicked

It won't taste the same as mung, but it's subtle enough that the mustard seeds carry the aroma.

I am also going to be sprouting a lot of my whole beans, lentils, and dals. Sprouted pintos, for example, will carry a slightly lighter taste and may make a soup more palatable without having to add much fat.

Two guys chili! I have to try that this year, thanks for the link Bob!

Rose,

The number of stickies were getting to be such that you had to scroll a half page on some fora to get to the active threads. So, we de-stickified some seasonal threads, with the plan to put them back up during the times when they were in demand.

The chili thread is back at the top now, as is the chocolate cake thread, and I'll stick this thread as well as the Paschal Greetings thread, as soon as I find it.

Many years,

Neil

Pani Rose,

I'm not one to read the ingredients of bread to see if was prepared in the same kitchen that contained eggs and milk and so reject it, but the use of chicken stock and milk in the first recipe (Fish Soup, Chowder Style) and bacon and milk in the second (Fish Soup) are not something I'd be inclined to eat during the Fast! The second soup (without the bacon and milk) sounds like the most delicious. I wonder if the potatoes would thicken it enough without the milk?

John

St. John the Baptist Oatmeal

Ingredients:
-1 Cup Quaker Oats (1 Minute)
-1 ½ Cups Water
-1/2 Cup Sue-Bee Honey
-1/2 Cup Progresso Dried, Spicy Locusts, finely chopped
-1/2 Cup California Raisins (dark or light)

Stove Top:
1. Bring the water to a boil
2. Add in the oats, locusts and raisins
3. Bring to a boil and the gently boil the mixture for about 1 minute, stirring occasionally
4. Add in the honey and stir until completely mixed. Remove from heat.
5. Let sit a minute or two, then add more honey to taste.

Microwave:
1. Combine water, oats, locusts and raisins into a medium microwave save bowl.
2. Microwave on high for 1 ½ to 2 minutes.
3. Add honey and stir.
4. Microwave on high for about 30 seconds. Stir.
5. Let sit a minute or two, then add more honey to taste.

This recipe was made in the Slavic lands with kasha, and among the Middle Easterners with mashed chick peas and humus. If your local grocery does not stock dried locusts you may substitute chopped walnuts. You can also make it with Cream of Wheat, but Cream of Wheat does not lower cholesterol. Sometimes served in the Middle East with arak, in Greece with metaxa or among the Slavs, slivovitz (although this is a stretch for the fasting regulations).

JOHN:

If you want to thicken a soup with potatoes, start to boil them separately as you would for mashing. But keep boiling them until you can see some fo the starch settling to the bottom of the pan. Then decant the excess water off and add the milky looking water to your soup with your now-crumbling potatoes. Then the longer the potatoes cook, the more they will release this starch of theirs and further thicken your soup.

I've tried an imitation New England clam chowder by taking the boiled potatoes and decanting some of the water, then adding some leftover mashed potatoes and thinning them with the decanted water. You get a consistency akin to clam chowder made with cream.

BOB

Rice extracts a starch too, which could be used in a rice porridge. A congee is easy to make. It can be made out of different grains, or a mix. I make mine like refried beans.

Right now I'm drooling thinking about making this (I'd do some substitution because I don't have everything, but it may end up a success): http://mathy.kandasamy.net/virundhu/archives/2007/04/30/whole-wheat-dosai-w-murungai-leaves/

My coworker's wife made a similar dish from mung beans and lentils.

Terry

Ummm... it may be scriptural but sound delicious?

Here is one from my mama's recipe book:

Chili Con Acorn

4 cups acorns, rehydrated
1 lg onion, chopped
2 cloves garlic, minced
1 Tbsp chili powder
½ tsp salt
1 tsp ground cumin
1 tsp oregano
½ tsp Tabasco sauce
1 can (16oz) chopped tomatoes
1 can (16 oz) kidney beans

1. Saute acorns with onion and garlic in a heavy-bottomed pot.
2. Stir in remaining ingredients.
3. Heat to boiling, reduce heat and simmer for at least an hour.

Note: A crockpot works great for this recipe, you can give it a long slow simmer that way without having to worry about scorching it.

TWO GUYS VEGETARIAN CHILI
(aka Swedish-Irish Chili)

Ingredients
 1 16 oz. can of red (kidney) beans
 1 16 oz. can of black beans
 1 16 oz. can of light red beans
 1 16 oz. can of chili (pinto) beans
 1 16 oz. can of white Navy beans
 1 16 oz. can of vegetarian Boston Baked Beans (see Comments)
 1 16 oz. can of niblet corn
 2 to 3 tsp chili powder
 2 to 3 cans of chopped, diced, or stewed tomatoes (see Comments)
 1 small can of chopped or sliced mushrooms, or 1 half cup fresh chopped or sliced mushrooms
 1 large or 2 medium Spanish onions (see Comments)
 2 stalks of fresh celery
 1 green pepper (see Comments)
 1 orange pepper
 1 purple pepper
 1 yellow pepper
 1 red pepper
 jalapeno pepper(s)
 2 6 oz. cans of tomato paste
 1 tbspn finely granulated brown sugar
 Garlic powder or roasted garlic cloves � to taste
 Horseradish - to taste
 1/2 tsp Oregano
 1/2 tsp Cilantro
 1/2 tsp Cumin
 Salt and pepper - to taste (see Comments)
 Water, as needed, for thinning
 Corn flour, as needed, for thickening

Directions
 Drain and discard liquid from can of mushrooms, if using canned mushrooms.
 Combine beans, niblet corn, chili powder, tomatoes, tomato paste, and all the liquid from the cans of vegetables in 8-quart stockpot and simmer on low heat. (This is where the beer comes in during non-Fast times--throw out the liquid on the vegetables and put in a beer or two.)
 Coarsely chop onions, peppers, mushrooms (if using fresh mushrooms which aren't already sliced) and garlic (if using fresh garlic cloves).
 Slice celery stalks length-wise, then either dice or chop into bite-size pieces.
 If using garlic cloves, roast the chopped cloves in non-stick frying pan.
 Add salt, pepper, cumin, cilantro, oregano, horseradish, brown sugar, and roasted garlic or garlic powder to pot.
 Soften celery, mushrooms, onion, and peppers in non-stick frying pan using water rather than oil to help the process.
 Add celery, mushrooms, onions, and peppers to pot, bring to boil, and return heat to simmer.
 Cook until broth is thick. Broth may be:
 Thinned by addition of water, adding small amounts until desired consistency is achieved, or
 Thickened by addition of tomato paste, adding small amounts until desired consistency is achieved
 Adjust seasoning � salt and pepper (and more garlic powder) prior to serving.

Serving
 There is a school of thought that suggests that chili's taste benefits from resting overnight in the refrigerator and being reheated the next day, rather than serving it on the day it is made.
 Serve alone or, if preferred, with:
 Corn chips;
 Tortillas;
 Pita bread;
 Corn bread;
 Oyster or Saltine crackers;
 Chunks of crusty bread; or,
 Topped with chopped onions.

 For variety, can be served over:
 Mashed potatoes;
 Pasta; or,
 Rice.
 After serving, divide remainder into quart containers and freeze.

Comments
 Traditional canned Boston (or New England style) Baked Beans includes a piece of salt pork for taste, so it is important to look for the vegetarian variety.
 Use of only green versus colored peppers - one's wife has been known to point out that there are no taste distinctions, only cost differences, among the various colored peppers - however, some of us enjoy the visual diversity that they lend to a dish .
 Choice between chopped, diced, or stewed tomatoes is a matter of personal preference.
 Those familiar with cooking with leeks, ramps (wild leeks), or shallots may want to consider substituting any of them for onions, for taste and texture (leeks and ramps are crunchy) variety.
 Freshly squeezed juice of a lemon or lime makes a healthy substitute for salt.
 Addition of crushed red pepper, Tabasco Sauce, chili or Jalapeno peppers will add to the spiciness

Actually, I was wondering whether locusts were meat or fasting purposes . . .

hawk

You can wonder all you like - my reaction was

" No thanks - I'll pass on this "

I won't be able to harvest my white oak's acorns until October. I'll see how I do with filtering out the tannin, then maybe I'll give it a try.

Glory to Jesus Christ!

Since we have not yet started the Great Fast, I feel compelled to present (or is it re-present) the following recepie:

*******************************************

I'd like to share an old family recipe with you I cook up and serve quite often. It's easy, fun, and as you'll see, fairly well-balanced. It's called "4 Layers to the Sun" and it's a lasagna dish.
4 Layers to the Sun Step 1: First, you want to begin with the base of the dish -- the sauce. In my travels, I've come to find that if you prepare a good sauce, everything else will usually fall in line. For "4 Layers" you want to mix two 4 cans of tomato paste with a one pound of ground beef, one pound of smoked ham, 1/2 pound of sausage, 1/2 pound of turkey breast, 1/3 pound of pork, 1/3 pound of venison, and 12 strips of boiled bacon.
Step 2: In a separate bowl melt 2 sticks of salted butter and mix in chopped onions, celery, carrots, broccoli, red peppers, green peppers, eggplant, mangos and garlic. Combine the meat sauce with the butter and veggies and let simmer on low heat for one hour.
Step 3: Carefully add your lasagna noodles into 4 cups of boiling water. For an extra punch I like to splash in a couple tablespoons of Mountain Dew to the boiling water.
Step 4: Lay your bottom noodle into a well greased (I use ranch dressing) 8x12 pan.
Step 5: Ok, it's time for layer one! I like to think of my lasagna as structurally sound -- which is why my base layer is filled with 3 Texas T-bone steaks. When laying the steaks in, you may have to put on your best "jig-saw puzzle hat" for rearranging. When the T-bones are in there nice and snug, cover them with a generous stack of fried onion rings and a half bottle of A-1 steak sauce. Finally, pour on a nice coating of your simmering meat sauce.
Step 6: The next section is what I like to call the "rise and shine layer." Why? It's primarily breakfast foods. Start with 6 pieces of french toast arranged on top of a fresh noodle. Then set down a thin blanket of Canadian bacon followed by 8 over-easy eggs. Top with 2 cups of Trix cereal and a helping of fresh maple syrup. Cover with meat sauce and lie down next noodle.
Step 7: For the third layer you'll want to prepare your taste buds for a 'journey under the sea.' Begin by spooning and spreading out 2 cans of dolphin unsafe tuna. Place 2-3 (depending on their size) soft-shell blue crabs atop the tuna and cover with 8oz of tartar sauce. Lastly, top with 1/2 pound of minced Humpback whale blubber (which you should be able to find on the Internet). Cover with meat sauce and lie down next noodle.
Step 8: The final layer in "4 Layers to the Sun" is aimed to satisfy your sweet tooth. Begin by lining the naked noodle with 14 Swiss Cake Rolls. Next you will need the bottoms of 20-30 Snickers bars (use a cheese cutter to slice off the underbelly, just before the peanuts) and stack the nougat slivers in neat rows. Follow that with a thick layer of New York cheesecake filling followed with a coating of jet-puffed marshmallows. Drizzle with Hersey's chocolate syrup, secure top noodle, and empty your remaining meat sauce onto the lasagna.
Step 9: Sprinkle dish with handfuls of mozzarella, pepperjack, Colby, Swiss, muenster, cheddar, provolone, brie, feta, parmigiana, and nacho cheese.
Step 10: Bake in oven at 350 degrees for 3 hours.
Step 11: Grab a spork and enjoy! "4 Layers to the Sun" feeds 1 to 1 1/2 people and is best served with a tall glass of Diet Pepsi.

Father Deacon El, this recipe will be torture to read during Lent. It would make for the ultimate feast dish. The aroma must be an amazing combination of sweet and savory, though I've never baked with nougat and have a hard time imagining that smell.

Feeding 1 to 1 1/2 people, I take it would feed a hungry man or his pregnant wife.

Bob,

You merged the recipe in - good job, I was thinking that would be the ideal thing to do!

Many years,

Neil

Here is a recipe for a meatless tomato soup. It's easy to make and quite good. Enjoy!

Tuscan Tomato Soup

¼ c. olive oil
Two 35oz and one 28oz cans of whole plum tomatoes
4 carrots, 4 stalks celery, 2 or 3 small/medium onions, all finely chopped in processor
½ c. chopped parsley, 6 basil leaves chopped

Heat oil in a pot over medium heat and cook vegetables till tender. Crush tomatoes and add. Cook 25-30 minutes and add parsley and basil and cook an additional 5 minutes.

That sounds good, John, especially as I'm a fan of tomato soup

Many years,

Neil

NEIL:

What I posted is the latest version after many experiments with the original and deleting so some items.

BOB

From what a good and holy priest told me, was that if it has red blood and/or a dorsal nervous system, it is considered meat and Verboten. But since locusts have neither red blood nor a dorsal nervous system (theirs is ventral) they are "kosher."

OK, thanks.

Hmm, so male mosquitoes are OK, but females aren't after they feed

hawk

First catch your mosquito and then decide on the sex before you munch it


Anyone got any idea as to how to sex a mosquito ?

It's easy--if it bites you, it's female.

hawk

so then you can't eat it ?



I can't help feeling that there is a problem in deciding which ones CAN be eaten during Fast Periods

Saw a good recipe on the Food Channel at lunch. It's a creamy soup but without cream.

Cook onions, garlic, potatoes, artichokes with vegetable stock (about two cups) to cover. Cut the vegetables into small pieces so that they cook more quickly. Cook the vegetables down until they are soft. Allow the cooking to be done without a lid so that the excess broth cooks off. Then either put into a blender in small batches and return to another pan or use one of those hand-held gadgets to make it smooth. (You may leave it a bit less than smooth, depending on the texture you want. Minced chives complete the soup when you place into bowls. Serve with crusty, heavy bread.


I do a Lenten potato soup without milk that can also be expanded with the addition of clams or other allowable seafood to make a chowder.

Boil potatoes as you would for mashing. Boil carrots with them. Cook long enough that you can see the potatoes releasing starch into the bottom of the pan. Take the vegetables out and reserve. Decant the excess water out of the pan and leave the water you see int he bottom that has a milky look--that is excess potato starch that will help thicken the soup. Place a third of the vegetables back into the milky llking water and puree. Place the rest of the reserved vegetables back into the thickened puree. Add garlic and onions that you have softened in a skillet with water--strain out the water. Add peas and cook the soup for another five to ten minutes until the peas are thawed--if using frozen peas. Canned peas just need to be warmed. The addition of carrots and peas is my own preference for color.

The seasoning is done when the ingredients are brought together with the thickened base. Salt, pepper, and any other herbs to taste. Chopped chives add some eye appeal to the finished product in the bowl. Serve with Crusty bread. I prefer making a garlic bread with heavy bread over which I would put minced garlic bought in a jar (with some of its liquid). Place under a broiler for a few minutes.

Oh, that's easy.

*splat*

If there's not a big red spot, it's fair game.

hawk, suddenly reminded of the Lenten confession in A Canticle for Leibowitz. "Forgive me Father, I ate a lizard."

One way my family have thickened soup is to use instant potato flakes.

Kind of like my friend in high school that tried to paint the eyes the gnats he raised for a science project red. I don't remember why, but anyway the project failed and so did he. rofl

I found this recipe years ago in a LO-Cal cookbook & have been using it ever since either on the 1st Day of the Great Fast or on Good Friday. It is quick & easy.

Baked Fish Fillets with Scallions & Chopped Tomato

1 Lb of fish fillets ( I like to use Cod or Scrod)
1/2 lemon
2 scallions, thinly sliced
1 medium tomato, coarsley chopped
1/8 teaspoon basil
salt & pepper
1 tablespoon butter or margarine (I substitute with extra virgin olive oil)

1. Preheat oven to 375. Arrange fish fillets in an ovenproof pan in a single layer.
2. Squeeze juice from the lemon over the fish, then top with scallions & tomato. Season with basil, salt & pepper.
3. Dot with butter or margarine. (if using olive oil, drizzle over the top)
4. Bake for 10 - 12 minutes, until just opaque throughout depending on the thickness of the fish.

I needed some fiber so I experimented and came up with these muffins:

OATMEAL MUFFINS

1 egg
1 cup skim milk
1/2 cup brown sugar (packed)
1/3 cup applesauce (I use olive oil in non-fasting periods)
1 cup quick-cooking oats
1 cup all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
2/3 cup wheat germ
1/3 cup wheat bran

Mix all ingredients together. Batter will be thick and almost a paste. Use muffin papers to avoid using oil or grease in your muffin tin.

Heat oven to 350 degrees. Bake 20 to 25 minutes or until a toothpick comes out clean. Remove from pan and cool on rack.

I've also tried to increase the applesauce in place of the milk and egg. They will be much more dense and you must watch that they don't burn.

Makes 12 to 15 depending on how full you fill the cups.

I've also added raisins that I boil for five minutes to rehydrate and add moisture because these muffins can become very dry if not eaten in a few days.

Fish/corn chowder: (my concoction)

Use any kind of fish (preferably without a lot of bones).. fresh, frozen, or canned; but canned salmon usually works well for me and I use about half of a medium can of salmon or one small can.

First: ..par boil on medium heat> chopped celery (as much as you want but this isn't really celery soup) so I use about a half of a cup and about the same amount of chopped onions. And I usually include a few inches of parsley which makes it look pretty (Ha)but has little taste..(it IS good for you) with a tablespoon of margarine/butter or olive oil in three or four cups of cold water.

I then sprinkle all with 1/4 teaspoon basil leaves, thyme (powered is okay) and curry powder..

After the celery, etc. becomes tender from boiling..(about 10-15 minutes)..add one half can salmon and one half can corn (frozen is okay; but don't use canned creamed corn) ..cook another ten minutes or so at low boil..just above simmering. Stir well.

Add to the pot a cup of either milk or [soy milk ( for those of us who are lactose intolerant)] and simmer for a few more minutes but stir so it won't stick or boil too high.

Finally to make it thicker add one small piece or a slice of mild cheddar or colby cheese and one third cup of instant mashed potatoes..[optional..1/2 can of Campbells mushroom or celery soup..thickens it too if you don't want to use potatoes and cheese.]

Simmer and stir on low heat until it looks just right adding a little more milk or water if you don't like it too thick or a few tablespoons of more instant mashed potatoes if you like it thicker or, if you use canned soup, add some more of that.

Salt and pepper to taste and serve with crackers.

Hint: [The main thing here is to keep it from boiling too high and getting overly done or sticking and maybe even burning. So it is good to keep the heat down, stir often and watch the pot!]

Should serve two adults and two children..maybe more.

www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe

Pasta Primavera from the Food Network's Giada De Laurentis

Thank God for "Spring Vegetable" soup, by Knorr.

Here's the recipe, that even a man like me can follow:

1. Put three cups of water in a pot.

2. Put the pot (with the water) on the stove. Turn the heat to "ON." High heat is better. (Turn it to 11...) Bring to a boil.

3. Open package. Pour contents in. Add some olive oil, noodles and spices to taste.

4. Pour into a BIG bowl.

5. Say grace!

6. Eat.

-- John

Here is one that if you can open a can you can do: Good for abstinence.

SouthWestern Veggie Soup from cans(don't drain any of them)
1 Big can Tomato or Veggie Juice
2 cans sweet corn (not the creamed stuff lol)
1 can dark red kidney beans
1 can light red kidney beans
1 can green beans
1 can black beans
2 cans diced tomatoes(with chilies if you like it spicy)
1 large jar salsa (mild or hot to taste)
1 package taco flavoring (check ingredients for no no's)

Put in large pot or slow cooker and cook till hot.

Can have taco cheese sprinkled on it if it is a cheese day. I also like to crack some type of Tortilla Chips the blue ones are quite nice on top.

Time needed. 20 minutes to open the cans and 30 minutes to cook. Great to bring for shared suppers after Liturgy or Mass.

PAX
Kathleen Elsie Gibbs
Proud Supporter of C.A.P.E. ~ Catholic Association of Parent Educators
Pro-Life from Conception to Natural Death

Kathleen,

That sounds interesting...I will try it.

If any one has a Trader Joe's in their area, I went there yesterday and bought their brand of hummus which is awesome. It is called 'Mediterranean Hummus'. I also bought two ready made bean burritos which were good. They also carry some nice Indian prepared foods, and I like the eggplant dish very much.

Now here is something cute...on another forum (Orthodox), one of the priest moderator's chimed in to a similar thread that his eyes get glazed over when he sees too many ingredients, and he was wondering if anyone could just give him an easy two or three ingredient recipe, to which the Administrator replied:



LOL !!!!

For some reason that really tickled my funny bone!!!

Alice

The "LENTEN CARROT DISH" ?

LOL . . . . that sounds like something at my level . . .

Hahaha! I thought you would like that recipe! It is even easier than your Knorr soup one! LOL!

Regards,
Alice

I would venture that a shrimp based ramen noodle recipe is up John's alley as well!

Put 2 cups of water in pot
Take package and slam it onto your head to break noodles
Boil water
Add noodles
When they are soft, add seasoning packet
Eat

Option:
When noodles are soft, drain water
Add seasoning packet
Eat

Here are two soups, both meatless and no dairy that can be used for Lent. They do contain oil though, for all you die-hards.

Indian Lentil-Vegetable Soup

3 tbs. vegetable oil
2 c. lentils, rinsed and picked over
2 medium onions chopped
8 cups water
2 cloves garlic, minced
35 oz can plum tomatoes, drained and chopped
1 ½ c. peeled, chopped potatoes
1 tbs. ground cumin
2 t. ground coriander
1 c. chopped carrots
½ t. tumeric
2 t. salt
¼ t. cayenne pepper
freshly ground black pepper to taste

In a large pot, heat oil over medium heat and add onions and garlic. Cook till tender, 5 minutes, stirring often. Stir in spices. Add lentils and water. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Add tomatoes, potatoes, and carrots and simmer, partially covered, until vegetables are tender, about 20 minutes.


Tuscan Tomato Soup

¼ c. olive oil
Two 35oz and one 28oz cans of whole plum tomatoes
4 carrots, 4 stalks celery, 2 or 3 small/medium onions, all finely chopped in processor
½ c. chopped parsley, 6 basil leaves chopped

Heat oil in a pot over medium heat and cook vegetables till tender. Crush tomatoes and add. Cook 25-30 minutes and add parsley and basil and cook an additional 5 minutes.

Heavy Bread

You can live all of Lent on this, with a handful of green onions and some salt for dipping.


2 cups lukewarm water

1 tablespoon honey

1 tablespoon active dry yeast

2 cups rye flour

1/2 cup gluten flour or Do-Pep

1/2 cup rolled oats

1/4 cup carob powder

1 tablespoon salt

1/3 cup molasses

2 cups whole wheat flour

2/3 cup unbleached flour (as required for kneading)

* Directions:

Combine first 3 ingredients in a bowl. Stir next 5 ingredients
together and add to yeast mixture. Stir in molasses. Let stand for
10 minutes. Add whole what flour and unbleached flour as needed
until you have stiff dough. Knead vigorously for 10 minutes, or
until dough is moist, but not sticky. Allow to rise until doubled
(at least 1 hour). Punch down. Spray your hands with a food release
spray and shape dough into a round loaf. Place on a cookie sheet
and let rise for 45 minutes in a warm place. Bake in a preheated
350°F oven for 1 hour, or until thoroughly baked. If it gets too
brown on top, cover with foil until baking is completed. Yields one
22 ounce loaf.


Alexandr

Alexandr,

Do you think that the bread would be improved with crushed nuts or raisins?

Why would you want to improve it? Isn't the idea of fasting to only take what is necessary to live, and to cleanse oneself spiritually? Posnaya foods that are enjoyable, IMHO, go against the spirit of fasting.

I think crushed nuts would be a nice way to add to the protein content of the bread.

Quick calculation here:

Per Loaf:

Calories: 2655

Protein: 104g

Carbohydrate: 564g

Fat: 12g

Sodium: 5.925g


Cholesterol: 0 mg

Calcium: 555mg

One loaf is more than sufficient to meet caloric and fat requirements for a 200 # male for more than 2 days.

My concern would not be with whether there is adequate calories. I cannot tolerate the carbohydrates. My neuropathy would be aggravated terribly. I need something with a much higher percentage of the calories coming from protein and a much lower percentage coming from carbohydrates.

My body favors protein. I can get light headed if I fast against what my body demands. I have not fainted, but I will go into diabetic shock if not careful.

I am not a big meat eater, but I do go through lots of eggs, beans, and veggies.

Terry

You may want to look more at Greek and/or Middle Eastern sources than Slavic. Slavic foods tend towards carbs and fat whilst Greek tend more towards protein. Carb and fat tolerance can be a genetic inclination.

Terry, when I was pregnant with my last child I had gestational diabetes. I was determined not to have to go on insulin (I have a needle thing...), so for the last month of pregnancy I ate beans, cheese, cabbage, and salsa sometimes 3x a day. It was boring, but it kept my blood sugar under control and kept me from getting hungry. Beans have a lot of carbs, but the fiber content is so high that they don't seem to really affect blood sugar.

I will look to the Greek and sources in the Near East.

I have found that there's a lot of nutrition in urad and mung legumes. In my bean mixes I add a quarter cup or so to one cup other beans.

I do well with cheesy grits in the morning. Better than on sugary cereals.

Terry

OH we have a lot of fun around here at fast time. NOT! With Deacon Stan being diabetic and end stage renal on dialysis - though peritinel - well I just through up my hands and say you know Lord! The nutritional requirements are crazy, what you think he can have, he can't. Some of what he can have he hates to eat. But, even simple things like beans, no go, too much phosphorus. He can eat frozen salmon, but not fresh. He can't eat most fish because they have too much, well it drives the blood pressure up, so renal patients can't eat it much. I get so frustrated!

It's amazing, of course, just how many dishes you can make with chocolate.

I have dredged several fasting food threads from the archives; they are stickied and will remain so until the passing of the season.

Many years,

Neil

Charles dark chocolate he can have - which he doesn't like.
Milk chocolate he can't have because of the phosphorus.
Go figure!

Not traditional, but REALLY easy and tasty curry

1 can coconut milk or coconut cream (which is non-dairy)
1 cup rice
1 can or 1 cup diced potatoes, sweet potatoes, or yams
1 can or 1 cup other veggie of choice
1 cup water
1 packet green curry powder (or favorite curry powder.)

Mix curry powder and coconut thoroughly in smallish metal bowl. Stir in fluid from canned tubers or add water to fill to the gaps in the measure and water.

Add rice, then Add veggies.

Put bowl inside pressure cooker, with several cups water in bottom of pressure cooker. Cook using 20-25# overpressure for 30-50 minutes, depending on how soft one likes the rice, then kill heat, let cooker cool under cold running water. Open, serve. Contents should still be nice and warm. won't be much sauciness, but the rice will be wonderfully infused with the curry, as will the veggies.

Oh, yeah, outside of fasts:
add a sausage (6-8" long 1" thick, or 2x 6-8" long 1/2" to 3/4" thick), diced, or a chicken breast diced.

Replace the cup of water in the bowl with a cup of wine or beer.

Add some honey, sugar, or syrup instead of some water.

This isn't a recipe but an idea that I got from one of my Philoptochos Ladies cookbooks. It has a cross about 2 inches high in the margin next to any recipe that conforms with fast needs.

So I took several of my vegetarian, and Mediterranean type cookbooks and went through them marking the recipes with a cross in the margin that are basically vegan, or easily converted (chicken stock in the recipe that's easy to switch out). It's been a useful tool, especially for the longer fasting periods when I can start to wonder isn't there something else I could be making? I can flip through and easily spot acceptable recipes.

Easy broccoli soup for Lent:

Par boil with about three or four cups of water (depending on how many you want to serve) half a cup of celery, 1/3 white onion, a few pieces of parsley or dried flakes, and 1/3 any color pepper and two tablespoon margarine or olive oil. 1/2 teaspoon thyme or basil.

Then add two cups fresh or frozen brocolli pieces, 1/3 cup diced tomatoes, canned or fresh..and boil for about five minutes more.

Add l/2 can cream of celery soup and 1/2 cup milk (I use soy milk) and continue heating on low for five minutes more or until it comes to a slow boil. If thicker soup is desired..add a few tablespoons of instant mashed potatoes. Salt and pepper to taste. Optional (when serving) sprinkle a little shredded mild cheddar cheese on top.

Serve with crackers. I like Carr's table crackers or pepper crackers.

This sounds good! I am printing this recipe to try this weekend.

I loved this delicious recipe from the first time I tasted it at a friend's home, so she sent me the recipe which is apparently from the area of Venice in Italy.

It is extremely *easy*, simple, fast, and incredibly tasty too!! I have since prepared it for my church community at a Lenten post Presanctified Liturgy meal, for guests at my home, and for my family, and everyone has been as equally enthused as I was-- and it fits in very well with all the fasting requirements of the Eastern Lent...

Scallops or Shrimp Veniziana

Ingredients:

-Shrimp or Scallops,
-Bread Crumbs
-Olive Oil,
-garlic (minced fresh, dried, or jarred will do),
-and lemon to taste.

1. In a bowl, mix breadcrumbs (Italian style, or Panko, or a combination--Panko are found in all supermarkets and are extra crispy) with minced garlic and enough olive oil for the mixture to create a nice crumbly texture.

(*if breadcrumbs are plain or if using Panko you may want to add salt, pepper, dried or fresh parsley, basil and oregano for flavor)

2. Add shrimp or scallops to the bowl and coat them well by mixing them with your hands.

3. Spread them on a baking tray (I like to spray the baking tray with Pam olive oil spray for easy clean up) and bake at 350 degrees for about 20 minutes or until cooked through.

4. Remove from oven and squeeze some freshly squeezed lemon on top. (This is optional but adds a nice Mediterranean flavor to seafood.)

5. Serve over rice or pasta and enjoy.

I'm really looking forward to trying this. Thanks for the recipe!

Elizabeth

I remember a recipe from Alice last year. It was pasta, marinara sauce and Cannellini beans. It was so good, I made it several times during the year.

Alice, I'd like to fix the Shrimp..but wonder if something besides garlic could be used to flavor them. Can't eat much garlic..maybe pepper or paprika..or lemon pepper? I will probably use plain bread crumbs. MJ

Hi Mary Jo,

Garlic isn't necessary...just omit it.

Regards,
Alice

Garlic isn't necessary? Garlic isn't necessary?

SACRILEGE!

You could also use onion in lieu of garlic (similar properties in cooking).

Since this is a flavoring for the breadcrumb mixture, and not something which you are sauteeing, onion might not really be appropriate--

I like both on toast... just about ny time I use powdered garlic, I add powdered onion... Just a matter of tastes...

thanks, Alice..

On my diet..eliminating powered garlic isn't a sacrilege..it's a sacrifice. I do use fresh garlic cloves in soup though..to get the benefits of garlic..of which I am a believer..

Uh-huh.

I have lots of oaks in my woods but never considered the acrons edible or suitable for cooking.

Just how do you preserve and store them--what do you mean, "rehydrated"?

For this recipe, do you crush/grind them shell and all?

Seriously.

Father Thomas,

Try this. It sounds pretty much like the process that one of my aunts used to use.

Many years,

Neil

Alice did someone say, you said garlic was not necessary?
I think that is stepping over the line amounting to the sin against the Holy Spirit.
Stephanos I

Maybe it was already submitted but any recipes for piroghis?
Stephanos I

PASCHA%20BASKET%20%27HOW%20TO%27

THE SLAVONIC EASTER MEAL

# 1 IN ALL THINGS – PRAYER
CANDLE
(can place a little dish of salt to hold the candle when it is lit)
PASKA – BUTTER – SALT
(ANYTHING YOU ARE GOING TO NEED FOR PASCHA DINNER)
(DON’T COOK ON PASCHA – ENJOY)
HAM – BACON – KOLBASI
COLORED EGGS
VEAL – LAMB
HRUDKA CHEESE
HRIN
NUT ROLLS & POPPY SEED ROLLS
CHOCOLATE EGGS AND CANDY
COFFEE-TEA-MILK
SOME OF EACH THING IS PLACED IN THE BASKET TO BE BLESSED BY THE PRIEST AFTER THE RESSURECTION LITURGY!


PASCHA BREAD
2 cakes yeast
2 C scalded milk
4 eggs, beaten
1 C sugar
1 tsp. Salt
½ C melted butter
8 C flour
1 C white raisins – optional

1- Dissolve yeast in milk, which has been scaled but cooled to lukewarm.
2- Add 3 cups flour and ½ cup sugar.
3- Mix, cover, and let rise in a warm place, until double in bulk and bubbly; about 2 hours (that will vary depending on the area & warmth your dough is in).
4- Then add the rest of flour, sugar, salt, eggs, butter, raisins (use enough flour to make a light dough).
5- Knead well.
6- Allow the dough to rise again, while covered, in a warm place till double in bulk.
7- Turn out onto the board or table to knead again adding enough flour to make a medium dough. (more flour may have to be used)
8- Reserve a small piece of dough, enough to make your braids to go around the bread or for a cross in the center of the bread or both.
9- Shape into 2 round loaves, place in round pudding pans (I use corning or anchor hocking round baking dishes – you can find some good used ones in the thrift stores. Some folks use coffee tins, it is just what you prefer).
10- To make braids; roll the dough out between your hands long enough to make long stands – a bit thinner than a pencil, this too will rise when baked.
11- Then braid equal pieces of dough, like you would if you were braiding a little girl’s pigtails. This takes some practice but well worth the time and effort. We place a three-bar cross on our breads, with the braid encircling the bread. If you don’t have time to braid just use a straight rolled out piece of dough to form the cross in the center of the bread.
12- Let the dough rise for the last time, until double in bulk.
13- Next, gently brush top of loaves with beaten egg.
14- Bake 350 degrees F. for 45 minutes.
15- Brush bread with butter when removed from oven to keep the tops of the breads soft.


PASCHA BREAD #2
1 Tsp. Sugar 6 Eggs, well beaten
1 C. Sugar
1 C. lukewarm water
1/2 C. Melted butter or oleo/margarine
1 Large cake yeast
3 C. Scalded milk
1 Tsp. Sugar
9-12 C. Flour To these ingredients always add 1/4 cup oil & 1/2 cup
extra sugar
2 teaspoons vanilla
1 cup white raisins
2 extra eggs and a lot of love.

Always bless your bread with the Sign of the Cross, praying
constantly asking God's blessings upon your labor.

Dissolve sugar in lukewarm water and sprikle yeast over it. Let stand for 10 minutes.

Combine luke-warm milk, eggs, salt, sugar, and melted butter in large kettle (add 1/4 c. oil, 1/2 c. more sugar, 2 tsp. vanilla), then add yeast mixture. Add 1 c. cooked cooled, drained raisins if desired. Add flour, a little at a time, kneading well after each addition until a soft dough is formed and the dough comes off your hands.

Cover, let rise in warm place until double in bulk.

Cut into 5 or 6 peices (reserving some dough to braid for the top of your loaf) knead, and shape into round loaves. I use round corning baking dishes, some folks even use coffee cans, some just shape them into balls and let them rise that way.

Let them rise again( this is the second time).

While the loaves are rising, take bits of dough and rolling it between your hands till you make 3 long ropes. Then take the ropes of dough and braid them together like you would a little girls pig tails.

Cut the ropes so you have enough to form a cross on top. I make a three bar cross in the center. I also have enough braid to circle the
top of the bread.

Brush the bread and braids with a beaten egg. Bake in a 350
degree oven for 35 - 40 minutes on the middle rack, which allows enough room
for you to get the bread easily out of the oven and not injure the braids.

Brush with butter when removing from oven, this will keep the top of your breads soft.



BRADED BREAD
1- Use this same recipe as above, following all the directions except the preparation for the pans.
2-After the second rise and your dough is now ready for the third rise, divide your dough into six pieces.
3- Make your pieces long, but the same length, and not thin.
4- Then braid the three pieces, so you have two breads.
5- Place on baking sheet.
6- Let raise until double in bulk.
7- While waiting for it to rise die an uncooked room tempature egg in red dye, dry it.
8- Place the red egg in the center of the bread to be baked. (it will cook as the bread bakes)
9- Brush the bread with beaten egg, but not the red egg.
10- When you remove it from the oven, brush with butter.

Now this is my own way of doing braided bread, there may be an easier way, but a lot of people asked me for it, and this is the way I figured out how to do it. So don’t be afraid to experiment!


TWO HOUR NUT ROLL
2 Cakes of yeast dissolved in 1/2 cup of water
6 Cups flour
1 Tsp. salt
3 Tbs. sugar
1/2 Cup butter or margarine
3 Eggs, beaten
1 Cup sour cream

Combine flour, salt, sugar, eggs, butter, and sour cream.
Add yeast and blend well (the less time you work dough with your hands the better off it is).
Divide dough into 4 parts.
Roll each part thin, as though for a jelly roll.
Spread nut filling or poppy seed filling.
Roll up and place on a greased pan.
Place a peice of aluminum foil between the rolls.
Allow them to rise for 1 hour or until double in size.
Brush the rolls with a beaten egg if desired
Bake in a 350 oven for 35 - 40 minutes
Brush with butter or margarine when you take them from the oven this will keep the loafs soft.

Nut Filling -

1 Lb. ground walnuts
1/2 Cup sugar
1/4 Cup honey
1/2 Cup warm milk

Sprinkle sugar over ground nuts in bowl.
Add honey and warm milk and mix.
More milk may be added to make it spread easier.
Brush rolled out dough with melted butter.
Then spread on nut filling.

Poppy Seed Filling -

1 Lb. ground poppy seed
1/2 Cup sugar
1/4 Cup honey
1/4 Cup warm milk
2 Tbs. butter

Combine poppy seed and sugar in bowl.
Add melted butter, honey, and warm milk and mix until well blended.
Brush dough with melted butter.
Spread on rolled out dough.

EASTER CHEESE - CIROK
12 Eggs, slightly beaten
1 Qt. of milk
1/2 Tsp. vanilla
Sugar to taste (between 1-5 Tbsp.)
Pinch of salt
Cheesecloth

Combine the above ingredients and cook over medium heat in double boiler until mixture curles.
Stir constantly!
Place in cheesecloth
Squeeze in cheesecloth
Tie to form a ball
Hang until well drained, for several hours
When cool remove from cloth
Refrigerate and enjoy!

HRUDKA - EASTER CUSTARD
2 Dozen eggs
1/2 Cup sugar
1 Tsp. vanilla
5 Cups milk
Need Cheesecloth and string
Place for either:
1. A weight for flat surface to make loaf shape
2. A place to hang the chesse as it drains for round shape

Beat eggs, add milk, sugar, vanilla and beat well.
Cook over low heat until mixture begins to curdle and only water remains.
Pour into cheesecloth, squeeze and tie tightly.
Place on flat surface with the weight on top for several hours for the loaf.
Or hang up and drain for a round type of cheese.


HRIN

4 cans whole baby beets beets (drained)
1/2 to 1 cup horseradish (depends on taste)
1/4 cup brown sugar
1/4 cup white vinegar

Cooking Instructions:
Put beets in blender or food processer and grind
mix with the horseradish
add other ingredients, mix
and store in jar in the refrigerator.

With Holy Week approaching, even those who haven't been fasting during Lent usually fast, so I thought I would let you all know that I just tried a delicious prepared (vegan) falafel from COSTCO--the brand name is: Veggie Patch.

They are really delicious little falafel balls. They are 45 calories each and are light and fluffy, and all they need is to be warmed up for a minute in the microwave!

I made some home made tahini sauce for them (hummus also goes well) and stuffed the falafel into a pita pocket with sliced tomatoes and the tahini sauce. I could have been in Lebanon or Israel with such a satisfying and delicious (and vegan Lenten) meal!

P.S. Costco also sells Sabra brand hummus which is really really tasty. It isn't homemade, but it is probably the tastiest store made hummus.
P.P.S...If you need a sugar/treat fix and are fasting the vegan Lenten fast, Original Oreo cookies are allowable! Okay, I know it isn't in the spirit, but by week five, it is often needed.

Alice have you tried Sabra's hummus with spinich and artichoke? So good, but it takes a few bites to get use to it

Made the pirogies the other night and it turned out awesome.
Stephanos I
PS Now im going to be creative and try to make(if as such a thing exists) Italian pirogies.

ALICE, PANI ROSE, and FATHER STEPHANOS:

My son-in-law used this recipe in a restaurant he used to own. The garlic can be adjusted to suit one's taste. I prefer to use the max amt of lemon juice--it helps keep the whole from becoming too thick in the blender. My son-in-law likes to use 3 tbsp of tahini--he says he likes the taste.

This can be combined with roasted red and green peppers and onions once it's done. I recommend doing the vegetables separately and then giving them a coarse chop before combining them withe the hummus.

I happen to like toasting bread, placing it into a sandwich bag and carrying hummus in a small container for lunch. The bread doesn't get soggy before the lunch hour that way.

BOB

I mentioned some time ago that I had a recipe for what amounts to Italian wedding soup without meat, using beans. Essentially it's the same as the chili recipe Neil and I hatched above on this thread. Take out the obvious ingredients for chili--like the cumin--and cook the beans in vegetable stock. At the end, put in a bag of washed baby spinach or escarole.

The only thing I forgot was that some recipes for Italian wedding soup include a drizzle of scrambled eggs into the broth as it oils just before it goes to a simmer at the end--when the spinach or escarole goes in.

BOB

Thanks for the hummus recipe. It sounds like one I had found a few years ago (but have since lost) and made, and it was very good.

I am going to take this and save it so that I can make it again. The truth is that homemade hummus is truly the best hummus (and it really is easy, even for cooks like me who want everything to be fast and easy). It does have a shorter refrigerator life than store bought, but since it is so easy to make, that shouldn't really matter...just make it again!

What I also like is that your son in law's recipe uses olive oil. Store bought hummus does not...(that is something that is one of my pet peeves with companies. Some foods tout 'heart healthy canola oil', but canola oil is tasteless, and also it may not *harm* your heart health, but it doesn't *help* your overall health in any way, the way olive oil does!)

--Bob, do you toast bread and then take it with you? Does the toast stay that way? What kind of bread do you use?

--Pani Rose: No, I haven't tried Sabras's artichoke and spinach yet though I saw it yesterday at Costco. I usually get the one with the pine nuts, but I have also tried the one with the red peppers.

Thanks...
Alice

Bob,

A bit off topic but, in recent years, I've begun carrying almost all ingredients for andwiches separately and then combining them at work. It takes only a minute or two to do and, with the potential for sogginess eliminated, I can feel free to include things like tomato slices or tabouli (which, btw, makes a great addition to sandwishes, if folks haven't ever tried it) that I might otherwise have skipped.

Bless, Father Stephanos,

Please share your Italian pierogi recipe once you've perfected it.

Many years,

Neil

ALICE:

I buy the heaviest bread I can find--no white bread, thanks. By lunchtime it's like the toast we used to give the babies to chew on when they were cutting teeth: like a cracker but more substantial.

On another note, I keep this hummus for up to two weeks in the refrigerator and have had no problems with mold or it going bad. It may separate a bit with the oil coming ot the top but I just stir it up and it's good to go.

BOB

Father Stephanos:

Father bless!!

Don't we call Italian pieroghies, ravioli? They're square rather than half-moon shaped. ????????

BOB

This is *amazing* heavy, healthy bread and delicious when toasted, and I found it at Costco:

It is called Eli's health loaf. (A nutritionist I met once told me that white bread is the most nutritionally deficient bread there is, that it is raped of all benefit, but alas, the 'big name' supermarket company's wheat and whole grain breads are also little better than white bread with a little wheat flour mixed in for a darker color...the problem in finding good quality food in this country is not always the availability of better breads such as Eli's--although they can be hard to find--but also that they are usually more expensive.)

http://nutritionbyeve.wordpress.com/2009/11/18/choosing-the-best-whole-grain-bread/

LOL - never even thought of that

We have been using pumpernickle a lot lately, it is so good, and doesn't leave one craving more bread. Also, doesn't cause a yeast build up in the body, which white breads that most buy will cause. The more one eats, the more one wants of the white - it truly does not satisfy.

The last time I bought the ingredients for hummus, I sent them up to my sons. I was afraid I would let the stuff get outdated. Sometimes I think I am just lazy, but I do have good intentions. Just never get a roun'tu'it - which my mom sent me in the mail once. She said I never get a round tuit

Just found this recipe for tacos, it should be very sastifying. I really like the idea of the paste in the romaine lettuce leaf. ...

Walnuts also make a great taco/burrito filling (I originally found it at GoneRaw.com). It's fast, healthy and even raw, so you get all those great healthy enzymes (just don't warm it over 115 degrees):

2 cups walnuts
1 cup sun-dried tomatoes
1 clove garlic, minced (use powdered if eating raw and don't want "hot" taste)
2 Tbsp soy sauce, nama shoyu or Braggs
1/4 cup olive oil

Blend all in food processor til a semi-smooth pate and eat. Wrap in romaine leaves or tortillas with your favorite condiments.

Enjoy!
Blood Sugar and Walnuts

This paste sounds interesting, Pani Rose, and this is a very helpful article for those with blood sugar problems. I knew that walnuts are very good for your cholesterol. They are so tasty too. I buy a big bag of them from Costco and keep them in the freezer where you can use them straight away because they don't really 'freeze'. This way they stay fresh for months and months.

I just conjured up a pretty interesting vegan (aka:Eastern Fast--LOL) salad (with a bag of lettuce greens I had) the other night with walnuts and some roasted sliced almonds my mom, who lives with me, bought...the family liked it, so here goes:

Make a dressing of extra virgin olive oil with dijon mustard. (I remembered that the French like dijon dresings on their salads)...the proportions are really up to the individual according to their particular tastes...add lots of chopped walnuts and roasted or regular sliced almonds and mix together. It has crunch and flavor, and is really good for you!

I read an article the other day where a lady went on a 'flexible' vegan diet to try to lower her cholesterol from 289 because the statin drug she was on made her nauseous.. the diet was 'flexible' she said because she had meat every once in a while and used milk in her coffee and after, I think a month, her cholesterol went down 6o points! Ofcourse, she kept up her exercise as well and mentioned eating her walnuts!

--Alice

Pani Rose:

Most of the ingredients can be kept for a long itme. The beans stay in the can indefinitely; the tahini has sat on my shelf for over six months; and the garlic is in the frig for months, too.

I've picked up some real bread at Panera Bread. I also have a recipe for Swedish Limpa Rye that comes out dense, with or without caraway seeds.

On another note, I've wondered about using this hummus as a binder for other Lenten sandwich fillings like one would mayonaise. How about this

Stalk of celery, veined and chopped
Raw onion, chopped (or roasted, carmelized onion)
Raw green peppers, chopped (or roasted, carmelized peppers)
Cherry tomatoes, halved
Almonds, chopped

(I've had some success carmelizing the vegetables in a non-stick pan with water instead of oil, too, for Lenten eating.)

Fold into hummus, spread on a wrap, enjoy.

The bread sounds wonderful.

Marley is four and doctor says his tonsils are like an extra set of lungs they are so large, so he will have them out on April 8. In the mean time when he is here, I give him a piece of bread with hummus on it for lunch, with some soft fruit. You would think he is in hog heaven.

Hummus sure works wonders

Hmmmm... this sounds really interesting. I'm going to try it tomorrow just because it sounds good. I have a vegan friend who always makes something similar to this and uses it as a dip for vegetables. My lenten fast has actually come to an end a bit early because I just found out I'm pregnant, but this sounds really good. I'm afraid if I don't try it, I'll forget how much I liked the sound of it.

Elizabeth

I have the same problem. I have a jar of tahini that has been sitting in my cabinet for a really long time. I might actually get to use it this week, though, as I've been too busy to get to the grocery store and I'm starting to scrape the back of the cupboards looking for something to eat. Things are starting to look pretty bare. It is amazing some of the things we can come up with using just the food on hand, though.

Elizabeth

Don't worry, tahini is like natural peanut butter and will last a very long time. I am almost positive that I have used an open jar of one that was a year old.



I understand that is how many of the delicious recipes we enjoy came into being!



Congratulations on your pregnancy!

Be well,
Alice

Dear Bob,

What a great idea! I am going to saute some veggies and do just that this afternoon ! (but I *will* be using a little oil and a spray of oil in a non-stick pan as well since I am not fasting oil)... the water idea is not only good for those fasting from oil but also those who are really calorie conscious. I actually first heard that tip at Weight Watchers.

What I have personally always done to keep the calories down is use a non-stick pan, spray it well with a Pam type olive oil spray, and add anywhere from one teaspoon of oil to a tablespoon (depending on how much I am making) and slowly caramelize. (I learned that 'spray' trick years ago at Weight Watchers too! *wink*)


Pani Rose,

I wish that hummus was popular when my children were young like it is today. What a nutritious snack or meal it is for them, and as your sweet Marley affirmed, it is also yummy!

Regards,
Alice

Another idea to avoid milk during fast, is if you are cooking, due to my having to limit the deacon, is to use non dairy creamer in the water or in place of the milk in a recipe. Use the amount of water, then use the creamer in the water. In a lot of ways it makes things a bit richer, and you don't notice not having the butter or milk.

I agree with y'all about the hummus for a spread in stead of the mayo. I have been doing it for a while, it adds a lot more flavor, and is much healthier.

Another thing, is the old cucumbers and vinegar. It is excellent for the stomach and very satisfying.

Thanks Alice! I'm feeling very... 40. Thankfully, I have always had pretty easy pregnancies.

Elizabeth

Bob,

I made the wrap with hummus and sauteed veggies. It was very good! Thanks for the idea--especially since I am getting tired of all my other vegan recipes...

(This Thursday, being the Annunciation, we are officially allowed fish in the Greek Orthodox tradition--also on Palm Sunday. Fortunately, my parish hosts the Fish dinner after church for the congregation, so I also don't have to worry about cooking that day! )

Alice

Ahh good bye ol' thread, come back next year please!

LOL, the thread has fans. Rose, your wish is our command - and you didn't even have to wait a year

Note - this is an old thread, resurrected seasonally, to assist with recipe planning for the Fasts. While it's open to new posts, be aware of the dates on older posts before replying to them and expecting a response - which in some cases you may not get, because the individual you're addressing doesn't any longer post here or only stops by occasionally.

Actually I look forward to all the new ideas and many of the old ones each time it show up. Thanks Neil

I’m not sure when this recipe has last appeared, but it is an all-time favorite.
Deacon El
***************************************************

I'd like to share an old family recipe with you I cook up and serve quite often. It's easy, fun, and as you'll see, fairly well-balanced. It's called "4 Layers to the Sun" and it's a lasagna dish.

4 Layers to the Sun

Step 1: First, you want to begin with the base of the dish -- the sauce. In my travels, I've come to find that if you prepare a good sauce, everything else will usually fall in line. For "4 Layers" you want to mix two 4 cans of tomato paste with a one pound of ground beef, one pound of smoked ham, 1/2 pound of sausage, 1/2 pound of turkey breast, 1/3 pound of pork, 1/3 pound of venison, and 12 strips of boiled bacon.

Step 2: In a separate bowl melt 2 sticks of salted butter and mix in chopped onions, celery, carrots, broccoli, red peppers, green peppers, eggplant, mangos and garlic. Combine the meat sauce with the butter and veggies and let simmer on low heat for one hour.

Step 3: Carefully add your lasagna noodles into 4 cups of boiling water. For an extra punch I like to splash in a couple tablespoons of Mountain Dew to the boiling water.

Step 4: Lay your bottom noodle into a well greased (I use ranch dressing) 8x12 pan.

Step 5: Ok, it's time for layer one! I like to think of my lasagna as structurally sound -- which is why my base layer is filled with 3 Texas T-bone steaks. When laying the steaks in, you may have to put on your best "jig-saw puzzle hat" for rearranging. When the T-bones are in there nice and snug, cover them with a generous stack of fried onion rings and a half bottle of A-1 steak sauce. Finally, pour on a nice coating of your simmering meat sauce.

Step 6: The next section is what I like to call the "rise and shine layer." Why? It's primarily breakfast foods. Start with 6 pieces of french toast arranged on top of a fresh noodle. Then set down a thin blanket of Canadian bacon followed by 8 over-easy eggs. Top with 2 cups of Trix cereal and a helping of fresh maple syrup. Cover with meat sauce and lie down next noodle.

Step 7: For the third layer you'll want to prepare your taste buds for a 'journey under the sea.' Begin by spooning and spreading out 2 cans of dolphin unsafe tuna. Place 2-3 (depending on their size) soft-shell blue crabs atop the tuna and cover with 8oz of tartar sauce. Lastly, top with 1/2 pound of minced Humpback whale blubber (which you should be able to find on the Internet). Cover with meat sauce and lie down next noodle.

Step 8: The final layer in "4 Layers to the Sun" is aimed to satisfy your sweet tooth. Begin by lining the naked noodle with 14 Swiss Cake Rolls. Next you will need the bottoms of 20-30 Snickers bars (use a cheese cutter to slice off the underbelly, just before the peanuts) and stack the nougat slivers in neat rows. Follow that with a thick layer of New York cheesecake filling followed with a coating of jet-puffed marshmallows. Drizzle with Hersey's chocolate syrup, secure top noodle, and empty your remaining meat sauce onto the lasagna.

Step 9: Sprinkle dish with handfuls of mozzarella, pepperjack, Colby, Swiss, muenster, cheddar, provolone, brie, feta, parmigiana, and nacho cheese.

Step 10: Bake in oven at 350 degrees for 3 hours.

Step 11: Grab a spork and enjoy! "4 Layers to the Sun" feeds 1 to 1 1/2 people and is best served with a tall glass of Diet Pepsi.

Here's a very fast and easy combo that comes out creamy and with just the right amount of spice to not be bland. Perfect for feeding the kids--either because they're little and picky, or big and hungry. The rice has chemicals and excess ingredients that can be avoided by making it from scratch, but this can't be beat for convenience.

One package of Tasty Bite's Lentil Magic

One package of Mahatma Saffron Yellow Rice.

Add the lentils to the rice in the last couple minutes of cooking, stir, and serve.

Thanks for the quick idea.

Thanks! This sounds great to feed the family on one of those super busy nights when I'd rather just go out.

Elizabeth

Deacon El:

RE: Four layers to the Sun

Are you kidding? I heard my arteries start to grow shut just reading this one.

Bob

Did you see the sodium count!!!!
440 mgrams
That is sodium city for some of us!

Kolya

I know it! It's crazy how much sodium they put in prepared foods! Vegan foods seem to be among the worst offenders. I try to make my own whenever possible.

This is the salt-free bouillon I use in making my own saffron rice.

Ingredients:
1 Can of Shredded Beets
1 Can of Sliced Carrots
1 Small Can of V8 (or similar) Vegetable Juice
1 Packet of Onion Soup Mix
1 Tbspn of Dill
1 tspn of Black Pepper
1 Tbspn of Garlic Powder

Directions:
1. In a small to medium sized pot, take onion soup mix and add necessary water and bring to a boil.
2. Add Shredded Beets and bring to a boil.
3. Add Sliced Carrots and bring to a boil.
4. Add V8 juice, garlic and black pepper and bring to a boil.
5. Turn off heat and stir in dill.
6. Place in bowl and serve.

Simple. Delicious. Hearty. Lenten. Affordable.

Sounds good...any recommendations on how to adapt this for a slow cooker/crock pot?

Use real beets and carrots overnight with all ingredients added as a start. Cylindrical beets are best. Save the greens and chop them up and put in mix when the slow cooking is half way done or the time you plan to cook it (You can tell by beet tenderness). At least some greens. Carrot greens, a little, add good flavor and vitamins too.

Glad the recipes are back. Lent is definitely more bearable with them.

Please do not forget the essential good dark Chocolate.

That requires no preparation - just the opening of the packet and removal of a few squares of this .

Oh, of course! Dark chocolate is the greatest!

Alice
Try the Ras al hanout! Veggie tagine from Morrocco.
You can make it like the original dish only without the meat,
also you can not stick to the recipe strictly and be a little creative.
Stephanos I
PS although I am not so strict I just cannot do without some little olive oil.

We had this for dinner last night, served over cous-cous. It was a hit with everyone. Even the very picky 7 year old liked it when she finally tried it, under threat of hunger. She didn't admit to liking it, of course, but she at it all without complaining.

Vegetable and Chickpea Stew

1 tablespoon olive oil
3 shallots, chipped,
1 large carrot, chopped
1 small yellow or red bell pepper, seeded and chopped
1 garlic clove, minced
1 teaspoon peeled and minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 ounces green beans, trimmed and cut into 1 inch pieces
1 1/2 cups cooked garbanzo beans, or 1 can, drained and rinsed
1 can diced tomatoes
1 1/2 cups vegetable stock
1 tablespoon lemon juice
salt and pepper to taste
1/2 cup frozen peas
1/2 cup mixed dried fruit
1/4 cup green olives, drained, halved and pitted
1 tablespoon minced fresh parsley leaves

1. In a large skilled, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.

2. Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on low for 6 to 8 hours.

3. About 20 minutes before serving, add the peas and dried fruit.

4. When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot

I just tried this. It's good!

Had a great Lenten dessert too!
Try this fresh semi ripe pears poached,(Peeled)
in a sauce pan boil down some maple syrup with the juice about (2 teaspoons) of fresh ginger.
pour over the pears and add crushed walnuts.
Decorate with a fresh sprig of mint,
Voila!
Stephanos I
PS real good outside of Lent with a scoup of haggendaz vanilla ice cream. Yum.

Dear Father Stephen,

That sounds great! My mother sometimes makes poached pears, and I will tell her about the maple syrup. Walnuts and maple syrup are a great pair indeed!

I used to dislike it, but Cool Whip is a good fasting replacement for ice cream and/or real whipped cream on any Lenten desserts.

In Christ,
Alice

I have made and eaten variants of this recipe and it is very good. (These are the types of vegetarian stews that are made in Greece, and can be found at any local taverna any time of the year and vary according to when the ingredients are in season...is it any wonder that the Mediterranean diets are considered the healthiest!)

I don't remember which thread he posted it on, but last night I made one of Bob/Theophan's quick and easy recipes, and my husband loved it...

I was at a particularly nice supermarket and saw these wonderful 'flat breads' which were for wraps, (and had only 130 calories to boot)...So I bought them and remembered the sauteed veggie and hummus wrap that Bob told us about. I then bought a yellow and green zucchini to add to the veggie mix.

At home, in a large non-stick frying pan well coated with Olive Oil spray, and a tablespoon of olive oil, I sauteed: a large onion, some garlic, the sliced zucchinis, and some peppers I had in the fridge. I sauteed them until the onions were nice and caramelized...Added a generous layer of hummus to the breads, then the veggies, rolled it up, and voila! Very tasty and as my husband said 'suprisingly satisfying'. (Then hummus adds protein to the carb, and lots of cooked veggies are always satisfying)